Abstract

Pumpkin is used commonly as an ingredient for many food products because of its nutritional and health benefits. Current studies have been reported about pumpkin puree, but there is no information related to the mixture of flours and other ingredients. The development of a new formulation introduces into the market a different way of commercialization and consumption of pumpkin, favoring its production. The aim of this investigation was to determine the shelf life of the mixture by analyzing the physical-chemical and microbiological parameters of the product using a factorial experimental design of two factors, batches and time, with 3 and 13 levels respectively. The three levels of batches had 26 trays each one and processed with pumpkin puree, wheat flour, sugar, pasteurized egg, cinnamon, salt and butter. Potassium sorbate was added as a preservative agent, gum as a stabilizer and ascorbic acid as an acidulant agent. The mixture was packaged in polypropylene-polyethylene trays and stored at 4°C during 13 weeks. Two samples were taken weekly of each batch for physicochemical and microbial population analysis. The maximum charge of microorganisms reached was 4.07 Log CFU/g for aerobic mesophilic bacteria, 2.92 Log CFU/g for yeasts after day 28 and 1.48 Log CFU/g for molds after day 49. Coliforms were not found. It was observed a decrease in pH, water activity and redox potential. The results demonstrated that the shelf life of the product could be guaranteed up to day 35 when stored at 4°C.

Keywords:

Food development, microbiological quality, water activity,

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